The Barlochan fold of pedigree Highland cattle began in 2002 with just two steers bought to graze a field next to the farmhouse. Now 175 Highlanders, bred for closeness to the original ancient Highland and Islands type, freely roam the hillsides and wild coastal stretches of Barlochan Wood for a lifespan of five years - twice the norm of modern beef cattle. Reared naturally and hung for three to four weeks, Highlander beef has less than a third of the fat of regular supermarket beef, 60% of the cholesterol levels and is higher in protein and iron. Barlochan sell to restaurants up and down the UK; direct from the farm (call ahead to make sure the Taylors are around); at Dumfries, Moffat, Portpatrick and Colvend farmers' markets; and online - mixed boxes from taster to the 'big box' are available, prices include delivery.

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